For more than 4 generation we have been producing the well known “Nocellara del Belice” extra virgin olive oil, which is certified and protected by the DOP European legislations.With its intensely fruity and slightly spicy taste, the Nocellara has been appreciated by many international chefs. Despite olive production being a costly venture, my olive oil is reasonably priced.This unique taste of olive oil has won a golden medal at the European Parliament in 1995 and the Gold Trophy for Italian Olive Oil in 1998. My family and I cultivate these prized Nocellara olive trees, on our land in Castelvetrano, near the ancient Greek ruins of Selinunte, in Sicily. The hilly land means the olive trees benefit from the high exposure of the sun and from the salty sea breeze of the Mediterranean sea, which is only a few minutes away. The whole family gets involved with picking olives in October, when they are still green and at their peak. The olives are handpicked; we take special care not to include any leaves or twigs before we press them to make the oil. The olives are cold pressed using mechanical methods rather than chemical. Care is given to every part of the olive oil making process, from cultivation of the trees to picking the olives. The quality is recognised by our satisfied customers who can instantly tell the difference between our olive oil and from the supermarkets
